Steve 09:08 PM 05-22-2010
Originally Posted by OLS:
Bunch a talking, no picture posting half-weights. LOL. I was lucky enough to stock up on the small bone ribs where they
pack 3 racks in there. I bought a dozen racks and might get three more on Mon. Pictures speak for themselves. I ended up
using sauce on exactly one and a half racks. Landlady got one, I got one, will bring one to work. First time I ever put sauce
on a rack of ribs. Over-cooked, btw.
Originally Posted by Superbad:
I made 3 racks today in by rectangular Brinkmann smoker. My sister and her husband came to visit for the day. I coated in maple syrup and followed with a light coat of rub and wrapped in saran wrap early this morning. AFter lunch time I smoked these for about three to three and a half hours at around 225-250° and did a half dozen ABT's made with Poblano peppers. I let them rest and then brought to temp again in a 250° oven for 40 mins before serving. They were delicious. I have 2/3rd's of a rack left after sending some home with my sister.
Lookin' good guys!
:-):-)
[Reply]
Smokin Gator 06:55 AM 05-23-2010
Did 4 butts overnight for a going away herf for RPGuy (Jamie) and his wife Kate. I'll snap a pic before I foil. Also throwing on a fatty, 3 racks of spares, and 25 or so chicken thighs for good measure.
[Reply]
Steve 07:32 AM 05-23-2010
I thought I smelled goodness last night while Holly and I were sitting out on the deck enjoying a smoke and glass of wine!
[Reply]
Smokin Gator 08:29 AM 05-23-2010
Originally Posted by steve:
I thought I smelled goodness last night while Holly and I were sitting out on the deck enjoying a smoke and glass of wine!
I'm thinking you and Holly won't need the pics
:-)
[Reply]
BigAsh 09:12 AM 05-24-2010
Originally Posted by Smokin Gator:
Did 4 butts overnight for a going away herf for RPGuy (Jamie) and his wife Kate. I'll snap a pic before I foil. Also throwing on a fatty, 3 racks of spares, and 25 or so chicken thighs for good measure.
hahahaha...nothing like "good measure"!....Reports are that your Q at the herf was "all that"....as usual
[Reply]
Smokin Gator 04:26 PM 05-24-2010
Originally Posted by BigAsh:
hahahaha...nothing like "good measure"!....Reports are that your Q at the herf was "all that"....as usual
Well it was "worth eatin!'" But, my slack arse didn't take any pics. I will say the ribs, rib tips, and fatty were gone. I had plenty of pulled pork and chicken left. Maybe they sucked
:-)
[Reply]
Steve 04:28 PM 05-24-2010
I wouldn't say they sucked...Holly and I put away our share!
[Reply]
LooseCard 06:26 PM 05-24-2010
I usually have leftovers of my Pulled Pork too.
:-)
Although, I typically cook a few
pounds per person.
:-)
[Reply]
mosesbotbol 04:18 PM 05-25-2010
Here's something different.
We eat this once or twice a week...
I have been into making Paella for a while and here’s an example being cooking on a WSM. This is a 15-16” paella with 4 trimmed chicken thighs, 25 little necks, 1.5 lb. of spare rib trimmings, and a .5 lb of Linguica. The WSM charcoal ring is great for even hot heat for the paella.
Image
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[Reply]
Smokin Gator 04:49 PM 05-25-2010
Wow, that looks awesome Moses!! Thanks for sharing.
[Reply]
Steve 06:36 PM 05-25-2010
Originally Posted by Smokin Gator:
Wow, that looks awesome Moses!! Thanks for sharing.
/\
||
What he said...x2!
[Reply]
tuxpuff 01:29 PM 05-27-2010
Hey all...it's been a while since I've posted on the forum...anyway...I'm back!
Trying something new today...smoked lamb breast. I've not tried it before so I'm going with a simple oil and salt rub. It's in the smoker right now...will post some pics of the progress.
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[Reply]
kydsid 02:22 PM 05-27-2010
I stop at Fiesta every time I am through Austin. I love that place, has so many cuts of meat I just can't get down here at the end of I35.
[Reply]
tuxpuff 02:24 PM 05-27-2010
Oh yeah...Fiesta rocks...and it's right around the corner from me. It's the only place I shop.
[Reply]
tuxpuff 02:26 PM 05-27-2010
kydsid 03:13 PM 05-27-2010
Originally Posted by tuxpuff:
Oh yeah...Fiesta rocks...and it's right around the corner from me. It's the only place I shop.
Cool next time I won't bother with the dry ice, I'll just bring it by to be smoked on the spot.
:-)
[Reply]
BigAsh 03:23 PM 05-27-2010
Originally Posted by mosesbotbol:
Here's something different.
We eat this once or twice a week...
I have been into making Paella for a while and here’s an example being cooking on a WSM. This is a 15-16” paella with 4 trimmed chicken thighs, 25 little necks, 1.5 lb. of spare rib trimmings, and a .5 lb of Linguica. The WSM charcoal ring is great for even hot heat for the paella.
Image
Image
I love paella!.....man that looks tasty!
[Reply]
